Few dishes capture the warmth and tradition of Mexican cuisine quite like tamales. These delightful bundles of masa (corn dough) filled with savory or sweet fillings and steamed in corn husks have been loved for centuries — from Aztec celebrations to modern family gatherings.
If you’ve ever wanted to make the best tamales recipe ever, you’re in for a treat. Though tamales might look complicated, they’re surprisingly easy once you understand the steps. With this detailed guide, you’ll master the process from dough to steaming, and soon your kitchen will be filled with the irresistible aroma of homemade tamales!
What Are Tamales?
Tamales are traditional Mexican parcels made from masa harina (corn flour dough), filled with delicious ingredients such as meats, vegetables, or cheese, then wrapped in corn husks and steamed.
They’re the ultimate comfort food — warm, soft, flavorful, and perfect for sharing. Whether you enjoy savory tamales filled with chicken and salsa verde or sweet tamales with cinnamon and raisins, this recipe will show you exactly how to make the best tamales recipe ever at home.
Ingredients You’ll Need
Before you begin, gather all your ingredients. Tamale-making is best done in stages — preparation, assembly, and steaming.
H3: For the Dough (Masa)
4 cups masa harina (corn flour for tamales)
2 ½ cups chicken broth (or vegetable broth for vegetarian tamales)
1 cup lard or vegetable shortening
1 teaspoon baking powder
1 teaspoon salt
H3: For the Filling (Traditional Chicken Tamales)
2 cups shredded cooked chicken
1 cup salsa verde (green tomatillo sauce)
1 teaspoon cumin
Salt and pepper to taste
(You can also use pork, beef, beans, or cheese for variation!)
H3: For Assembly
25–30 dried corn husks
Water (for soaking the husks)
Step 1 – Prepare the Corn Husks
Before making the dough or filling, soak your corn husks in warm water for about 30 minutes until they become soft and pliable. This makes them easy to fold and prevents tearing during assembly.
Drain and pat them dry before using. Keep them covered with a damp towel while you work.
Step 2 – Make the Masa Dough
The masa is the heart of the tamale, so getting the texture right is key to making the best tamales recipe ever.
In a large bowl, beat the lard or shortening until it’s light and fluffy (about 3 minutes).
Add masa harina, baking powder, and salt, mixing slowly.
Gradually pour in warm chicken broth, one cup at a time.
Continue beating until the dough is soft and spreadable — similar to thick peanut butter.
✅ Pro Tip: To test the dough, drop a small piece into a cup of water. If it floats, it’s perfect! If not, mix for another minute or add a little more broth.
Step 3 – Prepare the Filling
In a separate bowl, mix your shredded chicken with salsa verde, cumin, salt, and pepper. The filling should be moist but not soupy.
You can customize your filling however you like:
🌶️ Spicy pork with red chile sauce
🧀 Cheese and roasted peppers for a vegetarian option
🍫 Sweet tamales with cinnamon and chocolate for dessert
Step 4 – Assemble the Tamales
This is where the fun begins!
Lay a softened corn husk flat on your work surface, smooth side up.
Spread 2 tablespoons of masa dough in the center, forming a thin rectangle (about 4×4 inches).
Spoon 1 tablespoon of filling in the center.
Fold the sides of the husk inward so the dough encloses the filling.
Fold the bottom end up, leaving the top open.
Repeat until all your dough and filling are used.
✅ Pro Tip: Use a spoon or offset spatula to spread the dough evenly.
Step 5 – Steam the Tamales
Line your steamer pot with a few corn husks to prevent sticking.
Arrange tamales upright, open side facing up.
Add water below the steamer basket — don’t let it touch the tamales.
Cover with extra husks or a damp towel, then place the lid on top.
Steam for 1½ to 2 hours, checking every 30 minutes to ensure the water hasn’t run out.
Tamales are ready when the dough pulls away easily from the husk.
✅ Pro Tip: Let the tamales rest for 10–15 minutes before serving to firm up the texture.
Step 6 – Serving and Storing
Serve your tamales hot with:
A drizzle of salsa verde or salsa roja
A sprinkle of cotija cheese
A side of Mexican rice or refried beans
To store leftovers:
Keep in the fridge for up to 5 days, or
Freeze for up to 3 months.
To reheat, steam or microwave until warm.
Variations to Try
Want to make your tamales extra special? Here are a few flavor ideas:
🌽 Pork Tamales with Red Sauce:
Slow-cooked pork shoulder simmered in red chile sauce.
🧀 Cheese & Jalapeño Tamales:
A gooey, spicy vegetarian option with melted cheese and sliced jalapeños.
🍫 Sweet Tamales:
Made with cinnamon, raisins, and a touch of sugar — perfect for dessert!
Practical Tips for Making Tamales
✅ Soak corn husks ahead of time for flexibility.
✅ Don’t overfill — it can cause the tamales to burst.
✅ Keep the masa moist by covering it with a damp towel while working.
✅ Make extra — tamales freeze beautifully and taste even better the next day!
Common Mistakes to Avoid
❌ Using dry masa harina without enough liquid – makes tamales dense.
❌ Overstuffing the husks – causes the filling to leak out.
❌ Letting the water run dry while steaming – tamales will burn.
❌ Skipping the float test – ensures your masa is light and fluffy.
By avoiding these mistakes, you’ll always get perfect tamales — soft, flavorful, and authentic.
Conclusion
Congratulations! You now know exactly how to make the best tamales recipe ever — from fluffy masa and savory fillings to perfect steaming. While making tamales takes love and patience, the results are worth every moment.
Whether you serve them at a family dinner, holiday celebration, or cozy weekend meal, homemade tamales will bring joy and warmth to every bite.
So gather your ingredients, invite some friends or family to help, and fill your kitchen with the heartwarming aroma of authentic tamales. Once you taste them, you’ll agree — this truly is the best tamales recipe ever!